Cashew Stuffed Baby Portobello Mushrooms

Needing a snack?  elevate baby portobello mushrooms with this tasty cashew filling and enjoy any time of the day when you are needing a little bit of something for a boost of energy.  I know portobello mushrooms or similarly, button mushrooms, are not always the most exciting vegetable to eat. However, I can tell you with this recipe, your taste buds will be dancing! 


  • 2 oz. baby portobello mushrooms, washed & de-stemmed (save some stems to add to the paste! They enhance the creaminess)
  • 1.5 cups cashews 
  • 2 cloves garlic 
  • 1/4 cup chopped green onions
  • 4-6 tbsp avocado oil 
  • Juice from 1/2 lemon 
  • 1/2-1 tbsp ACV 
  • 1 stem fresh rosemary leaves 
  • 4 fresh basil leaves 
  • 1/2 tbsp dried oregano
  • 1 tsp tahini 
  • Salt & pepper to taste

How To 

Toss all ingredients into a food processor. Blend until a smooth paste (add more oil or lemon juice if too dry or lacking acidity). Stuff your mushrooms and bake at 350 for 20 minutes, until stuffing begins to brown

Health Perks

PRotein source (glycoproteins, polysaccharides)


Easy and quick

cholesterol lowering 


heart healthy (lower total cholesterol & Blood pressure)




b vitamins

vitamin d, potassium, selenium, copper, zinc, manganese 

great for on-the-go  

immune modulating (stimulate white blood cells)


Good for digestion

blood sugar regulation (reduces glucose sugar and insulin) 

Kid Friendly 

Antioxidants: ergothioneines 

DinnerKatrina Kreimer